Strawberries & Cream Popsicles

Name: Strawberries & Cream Protein Popsicles
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 12
Cuisine: Dessert
Ingredients: 1 × 400 mL can organic coconut cream; 1 cup (about 140 g) soaked cashews, drained; Pinch of fine sea salt; ½ cup vanilla whey protein; 300 g frozen organic strawberries; 300 g frozen organic strawberries; 80 g cacao butter; 40 g coconut butter; 2 Tbsp pure maple syrup; Pinch of sea salt; 1tbsp Freeze-dried cranberry, raspberry or strawberry powder (mixed into ‘white chocolate’)

Strawberries & Cream Protein Popsicles

Cuisine

Dessert

Author:

Holist

Servings

Prep Time

20 minutes

Cook Time

4 hours

There’s something about strawberries and cream that just screams summer. These bars bring all the nostalgia but with a nourishing twist. They're made with creamy coconut, soaked cashews, and a generous scoop of Chief Vanilla Whey Protein for that naturally sweet flavour, and nutrient dense serve of protein.

Whey protein helps keep you fuller for longer, balances blood sugar, and supports muscle recovery. With every bite, you’re getting a boost of energy, satiety, and skin-loving nourishment.

Keep a batch stashed in the freezer—perfect as a refreshing snack or a wholesome dessert as the days get warmer.

Image of Strawberries & Cream Protein Popsicles

Ingredients

For The Creamy Strawberry Base

1 × 400 mL can organic coconut cream
1 cup (about 140 g) soaked cashews, drained
Pinch of fine sea salt
½ cup vanilla whey protein
300 g frozen organic strawberries

For The Chunky Strawberry Chunks

300 g frozen organic strawberries

For The Optional White-Chocolate Shell

80 g cacao butter
40 g coconut butter
2 Tbsp pure maple syrup
Pinch of sea salt

Optional Pink Drizzle / Pink Coating

1tbsp Freeze-dried cranberry, raspberry or strawberry powder (mixed into ‘white chocolate’)

Directions

For the Ice Cream

In a blender or food processor, combine coconut cream, soaked cashews, sea salt, whey protein and 300 g frozen strawberries. Blend until perfectly smooth and creamy. Set aside.
Rough-chop the second 300 g frozen strawberries in a blender until small pieces form. Scoop out half of these chunks and fold them through the creamy base. Blend the remaining half again until super smooth and jammy (add a splash of water if needed).
Spoon a little of the jammy strawberry puree into each ice-cream mould. Fill with the creamy mixture. Finish with another drizzle of the jammy puree on top to create a swirl. Insert sticks and freeze at least 4 hours or until completely firm.

For The Optional ‘White-Chocolate’ Shell

Gently melt cacao butter and coconut butter together. Whisk in maple syrup and salt until smooth. Dip or drizzle bars for a naturally sweet hard shell coating.

Optional Pink Finish

Stir freeze-dried berry powder into some coating for a blush-pink drizzle, or dust powder on as the shell sets.

Tips!

A high-speed blender makes the creamiest base.
Store in an airtight container in the freezer for up to 1 month.

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